Powdered fat composition and process



United States Patent POWDERED FAT COR/[POSITION AND PROCESS Donald E.Cameron and William H. Chilson, Mount Tabor, N.J., Charles C. Elsesser,Hollis, N.Y., and Rudolf Windmuller, Hoboken, NJ., assignors to GeneralFoods Corporation, White Plains,.N.Y., a corporation of Delaware N 0Drawing. Application July 27, B56 Serial No. 600,384

35 Claims. (Cl. 99-123) This invention relates to a powdered freeflowing fat composition and to a process for preparing the same. Thisapplication is a continuation-in-part of U.S. application S.N. 517,646,filed June 23, 1955, for Food Product teinaceous materials as buttermilksolids, whey solids, whole eggs, egg yolks, gelatin, sodium caseinate,and' neutral water soluble soy proteinhave been proposed asencapsulating solids; the use of other materials, either separately orin combination with some of the aforesaid proteinaceous materials,including gums such as cellulose ethers, gum tragacanth, gum acacia andcarbohydrates such as starches and sugars has also been proposed.Furthermore, improved powdered fat products have been prepared employingemulsifiers such as lecithin, partial esters of glycerin and the higherfatty acids, and partial ester; of sorbitol and the higher fatty acids.

' These powdered fat compositions offer the advantages of ease ofhandling and of incorporation with other dry free flowing ingredientsduring the preparation of various food products. They have enjoyed afair amount of commercial success. Thus they have been used as part ofthe shortening in donut, cake and biscuit mixes where it is desired tohave a free flowing product, but in all of these applications there isusually also employed a plastic shortening due to the inability of thepowdered fat to act by itself to supply the fat needed.

For example, a large potential use of powdered fat compositions is inprepared cake mixes. The presentmode of incorporating shortenings intothese mixes roughly parallels that of the housewife and involves thestep of creaming the shortening with one or more of the dry ingredientssuch as sugar or flour. This creaming step is necessary to insure anadequate distribution of the' shortening throughout a cake batterprepared from such a mix. It is obvious that the use of powderedshortenings would provide a great advantage to a cake mix manufacturerby eliminating the costly and time consuming creaming operation. Apowdered shortening would also be preferred over conventional modes ofincorporating plastic and like shortenings in dry mixes for bakeryproducts because it affords the opportunity to emulsify the fat phase ina matrix of Water soluble materials with the possibility of lesseningthe efior-t required for proper dispersion of the ice fat in the batterand controlling the manner in which the fat becomes available foreffective cooperation with the farinaceous ingredients, the sugar andthe leavening agent in a mix as it is hydrated to a batter. However, thepresently available powdered shortenings, even when they containso-called superglyceriuated fats, produce cakes extremely poor in volumeand rubbery in texture; the reason generally given for this poor qualityis the manner in which the fat phase of the powdered shortening isreleased to be effective in cake baking. Either the fat is released tooslowly and hence is not effectively-utilized or else the fat is releasedfrom its matrix in such a way as not to be properly dispersed throughoutthe batter during its preparation. For this reason, attempts have beenmade to modify the manner in which the shortening fat is released fromthe powdered fat compositions on contact with aqueous liquids by the useof hydrophilic colloids.

, tent; However, because these products generally do not have thetexture and appearance of natural whipped I cream, when reconstitutedand whipped in aqueous liquids, they have not enjoyed much commercialsuccess. More important, however, these materials usually perform in aninconsistent manner providing in many cases little or no overrun onwhipping. For example, a paste emulsion of skim milk solids, fat,sucrose, and a mixture of monoand di-glycerides, while readily whippedwhen added to whole milk, has been found to be virtually unusable whenit is dried. In the dried form an excessive 'whipping period is requiredeven when a mechanical beater is employed. The problem of whippabilityis particularly difficult in the case of a dried emulsion which is to bereconstituted and whipped in whole milk, apparently because the fat ofwhole milk interferes with the whippability of the product from thestandpoint of overrun and extent of whipping required. Some improvementsin whippability apparently can be obtained by substituting a watersoluble protein such as sodium caseinate for the milk solids, but theoverrun is usually low, the

texture heavy and pasty, and the after-taste or mouth-feel greasy.

It appears that in food emulsions of high fat content wherein air isincorporated into the emulsion that the eventual product comprises aseries of bubbles of air or cells which are embraced by an aqueous phasewhich should be substantially elastic. Surrounding these cells areglobules of fat. The elasticity of the cell wall of the aqueous phase isprovided by the proteinaceous material present together with otherdissolved solids. The fat globules and this aqueous phase should besufiiciently stable so as to prevent the emulsion from breaking asevidenced by either weeping of the aqueous phase or churning i.e., theexcessive coalescence of quantities of fat which with continued Whippingresults invthe complete separation of the fatty constituents from theaqueous phase. At the same time the foam system of the aqueous phaseshould be capable of incorporating sufiicient air in product isreconstituted in whole milk or other aqueous liquid. Apparently theemulsifiers previously employed in powdered fat compositions are unableto maintain the fat phase in a dried emulsion in compatible relationwith the foam system created in the aqueous phase, the common experiencebeing a product of a low overrun, requiring a prolonged whipping period,and having poor stability, appearance and texture. In toppings and likewhipped food emulsions calling for high levels of emulsifiers, theproduct has a pasty, heavy texture and greasy mouth-feel.

It is, therefore, an object of the present invention to provide apowdered fat composition wherein the fat phase and encapsulating solidsperform more effectively upon reconstitution with aqueous liquids inpreparing food products generally.

Another specific object of this invention is to provide a powdered fatcomposition which on incorporation as a shortening in prepared mixesprovides baked goods of uniformly high quality and ease of preparation.

Another specific object of this invention is to provide a powdered fatcomposition which on reconstitution with milk or water and whippingprovides an edible emulsion such as a whipped topping which combines theproperties of superior mouth-feel, overrun, whipping ease, texture,appearance, and stability.

These and other objects of the present invention wili be more fullydeveloped hereinafter.

It has now been found that a dried emulsion containing a fat and one ofthe aforesaid encapsulating agents provides a powdered fat compositioncapable of effectively releasing its fat content from a matrix ofencapsulating solids upon contact with aqueous liquids when there isincluded in said composition a partial ester of a glycol and a higherfatty acid. In this manner, a powdered fat composition is provided whichissuitable for a wide range of uses including cakes, pastries, breads,toppings, spreads, and the like. On incorporation of these compositionsin dry mixes, for preparing baked goods, a mix which may bereconstituted in a very short time and with a minimum of effort isobtained which, at the same time, provides a final food product ofexceptionally high quality. When, in addition to reconstitution, thepowdered fat composition is to be whipped and accordingly contains afoam-- and the fat globules such that a higher degree of overrun isobtained. Whether this latter improvement is due to a modification ofrehydration or other properties of the protein or is due to acooperative effect with the fat globules exclusively in an emulsion orstems from a combination of such phenomena is difiicult to determine. Inany event such a finding is unexpected inasmuch as a paste emulsioncontaining the present partial ester has generally been found to bequite inferior in overruncompared to pastes containing monoanddi-glycerides for example.

It has further been found that the addition of various lecithins, andmodifications and derivatives thereof, to the present above fatcomposition provides for a further improvement in the condition of thefat phase of the dried emulsion after reconstitution and in improvedquality in the final food product. In the case of bakery productsgenerally the presence of lecithin in combination with the above partialesters appears to emulsify the fat phase of the reconstituted driedemulsion in the form of discrete emulsified globules whereby theshortening fat is ideally distributed in the batter during baking. Wherethe powdered fat is simply reconstituted and whipped to an aeratedemulsion, as aforesaid, the texture of the whip is finer and smoother,and the whip is more stable as evidenced by the body and peakingprovided when lecithinis employed. In the present dried emulsion itappears that when the protein has foreign materials associated orcomplexed therewith, as is the case for skim milk or other milk solids,that such protein is unable by itself to disperse and imbibe water inthe presence of the fat phase such that lecithin as well as a partialglycol ester of the above type is necessary for short whipping time andhigh overrun. The term lecithin, as used herein and in the appendedclaims, is intended to mean phosphatide compositions derived frommaterials such as soybeans, corn, cottonseed, peanuts, egg yolks, liver,and the like, containing lecithin in varying degrees of purity. Also,phosphatides modified by various processes, such as hydroxylation,phosphorylation, and the like, may be employed.

The most preferred form of lecithin is a vegetable phosphatide which inaddition to phosphatidic material has an oleaginous carrier such as soybean oil or cocoa butter. It is desirable for the purposes of thepresent invention that the lecithin be highly water dispersible but atthe same time have a sufficient emulsification power for the fat phaseof the system. By means of hydroxylation, that is the saturation ofhigher fatty acid groups in the phosphatides such that their degree ofunsaturation is reduced, the fat phase is most desirably emulsified intodiscrete fat globules while being dispersible in the aqueous phase ofthe system. Hydroxylation is carried out using reagents or combinationsthereof described in US. 2,445,- 948 to Wittcoif, July 27, 1948.Actually, it has been found that when employing a hydroxylated lecithinwhich has an intermediate degree of saturation that there is a moredesired balance in the properties of water dispersibility andemulsification so that the phosphatide is most preferably only partiallyhydroxylated. Thus, in the case of a soy lecithin originally composed ofabout 65% phosphatide and 35% soy bean oil, the hydroxylated lecithinshould have an iodine number in the order of 80. Such a partiallysaturated lecithin derivative. has the additional advantage, of course,of being more stable on storage.

The benefits of this invention are particularly apparent in powdered fatcompositions containing, in addition to the aforementioned partial esterand lecithin, a selectively hydrogenated fat, a cows milk protein orprotein derivative such as non-fat milk solids, sodium caseinate or wheysolids, and a sugar. In the preparation of these materials, the. processwhich is generally employed requires that an emulsion be made of the fatin, an. aqueous solution of the milk solids and sugar. This emulsion isthen dried by any suitable means such as spray drying, drum drying, andthe like; where the material is drum dried,- the final flaked product iscomminuted to provide a powdered free flowing shortening. In the case ofspray drying, however, the final product is in a form which isparticulate and free flowing. As viewed under a high power microscopethe particles in this latter case are hollow spheres consisting of amatrix of the non-fat milk solids and sugar in which a fine distributionof fat globules is embedded.

The desired partial ester of a glycol and a higher fatty acid may beobtained by reacting any di-hydric alcohol and higher fatty acids, orfats containing fatty acids. The partial esters can be prepared by anumber of techniques involving the use of heat and a suitable catalyst.The most common approaches involve either (1) the methylation of fatsand the subsequent reaction of the methyl esters with glycol or, 2) thedirect esterification of glycol and fatty acids. In the process ofesterifying the partial ester the degree of esterification may becomplete for some esters formed such that in addition to mono-esterseach containing one hydroxyl and one fatty acid there may also beproduced di-esters having both hydroxyls substituted for by fatty acids.it has been found that the diesters by themselves do not provide anyimproved result in the present dried emulsion. The mono-esters, on theother hand, are essential; but for the more preferred results a mixtureof mono and di-esters is required. In the esterification of vstearicacid and propylene glycol, for example, it has been found preferable tohave a mono-ester content greater than 40% and less than 80%. Generally,it is required that the ratio of mono-esters to di-esters besufficiently high as to insure a substantial presence of the former. Thefatty acid should be saturated and preferably is such that in reactionwith the glycol there result sufiiciently low melting partial esterswhereby a greasy feel in the mouth is avoided when a product such as awhipped topping is consumed. Partial glycol esters useful in the presentinvention may be prepared from fatty acids having chain lengths rangingfrom 12 to 22 carbon atoms, e.g., partial glycol esters of lauric,myristic, palmitic, stearic, behenic and arachidic acids. Specificpartial esters found operable in the present invention are propyleneglycol mono-stearate, propylene glycol mono-palmitate, propylene glycolmono-laurate, and propylene glycol, mono-myristate, although somediesters in this series are also usually present with the partialesters. The higher fatty acids in the aforesaid group are preferred dueto their stability where elevated temperatures are employed in drying anemulsion containing such partial esters as are derived therefrom. Lowerfatty acids generally are not stable either in storage or as a result ofthe drying operation and consequently fail to provide the desiredemulsifying eifect. In the case of propylene glycol mono-laurate, forexample, this partial ester, while essentially effective in providingthe desired emulsification in the case of whipped topping, also provideda soapy off-taste rendering it unsuitable for use in any flavorfulemulsion. Other glycols can be employed as the glycol portion of theester. These include the polyoxyet-hylene glycols, the butylene glycols,di-propylene glycol, di-ethylene glycol, and the like, and include thepolymers of the various simple glycols. While all the glycols mentionedhere will function according-to the invention in bringing about thedesired release of fat from the dried emulsion on con tact with aqueousliquid, propylene glycol is preferred due to its greater suitability foruse in food products. The more preferred smulsifying agents employedaccording to this invention are either a mixture of propylene glycolmonoand distearate, a mixture of propylene glycol monoand dipalmitate,or a blend of these mixtures.

The most preferred emulsifying agent is a mixed partial ester preparedby reacting propylene glycol with commercial triple pressed 'stearicacid which contains approximately 45% stearic acid and 55% palmiticacid. The monoester content should be between 40% and 80%, the level ofthis partial ester used being of the order of -15% by weight of thecomposition and 20-45% by weight of fatty constituents. The level of theglycol fatty acid ester employed in the compositions of this inventionwill, of course, vary with the nature and type of ester employed and theintended end use of the compositions.

Although relatively low levels of glycol fatty acid esters in the dryfat composition of the present invention provide improved results whensuch compositions are employed in a cake mix, a powdered toppingcomposition, and the like, it is preferred that the levels of glycolesters contained in the fat composition be of the order of 10-45% ofsuch composition generally.

The encapsulating solids which may be employed according to thisinvention include all of those materials well known in the art. Any ofthe various proteinaceous hydrophilic colloids, such as non-fat milksolids, whey solids, sodium caseinate, neutral water soluble soy proteinderivatives, egg albumin, gelatin, partially hydrolyzed fish protein,buttermilk solids, whole eggs, egg yolks, can be employed. Theseproteinaceous materials should be dispersible. in the aqueous phase ofthe reconstituted dry emulsion. The proteinaceous material must have theability to imbibe water and form a foam Structure, i.e., one having airentrapped in the emulsion. Various gums such as the cellulose ethers,pectin, 'algins, gum arabic, gum tragacanth, and the like, may beemployed as adjuncts to the above proteinaceous material but it is atleast essential that some form of protein be present in a dispersibleform which provides a foam structure whether for baked goods or anedible emulsion. Similarly, in conjunction with these proteinaceousmaterials, either singly or as mixtures thereof,

carbohydrates, such as flour, raw or gelatinized starches from varioussources such as corn, tapioca, potato, sago, sorghum, rice, waxy maize,wheat, and the like, and sugars, such as sucrose, dextrose, corn syrupsolids, lactose, and the like, may be employed.

These encapsulating materials may be employed in any suitablecombination. It is preferred to employ according to this invention, amixture of non-fat milk solids and sucrose as the encapsulating solidswhere the dried emulsion is used as a cake shortening, although aneutral, dispersible form of casein, e.g., sodiumcaseinate, is alsopreferred in view of the smaller quantity required relative to the skimmilk solids.

When the powdered fat of the present invention is to be employed for thepreparation of an edible emulsion such as a whipped topping, included inthe encapsulating material should be a substantial quantity of a neutralwater soluble form of protein which may be of either animal or vegetableorigin. The presence of a soluble form of protein in the aqueous phaseis virtually essential to the creation of an aerated foam system capableof carrying fat globules, since otherwise any substantial overrunthrough whipping is not obtained. in addition it is preferred that theprotein be substantially free of any foreign substances since the latterappear to reduce the whippability of the aqueous phase in the presenceof the fat globules at least. For this reason non-fat milk solids areless preferable than an isolated neutral water soluble proteinderivative such as sodium caseinate. The former renders absolutelyessential the use of lecithin in addition to the aforesaid partialesters in the composition, whereas sodium caseinate, while desirablyemploying lecithin, does not require it in combination with the otheringredients for whippability; lecithin, however, does provide a finertexture to a whip and for this reason it is also used. Of the variousderivatives of casein, sodium caseinate is the most preferred inasmuchas it provides the powdered fat with optimal whippability over a widerrange of temperatures and hence is less sensitive to variations in thetemperature of the aqueous liquid in which the dried emulsion isreconstituted and whipped.

Also in the case of a whipped emulsion it is desirable that a Watersoluble encapsulating solid other than a protein be employed, for, inaddition to the economy realized from the use of such agents as sucrose,dextrose, corn syrup solids and lactose, the fat is released from thematrix of water soluble material more quickly.

Basic shortening fat constituents of these compositions may be any ofthose normally employed in the preparation of the particular foodproduct to which the final composition will be directed. For example, inpreparing these shortening compositions for use in cakes or other bakedgoods, the usual shortenings such as lard, modified lard, cottonseed,coconut, peanut and corn oil, which have been hardened by hydrogenation;butter, or any combination of oils, semi-solid or solid fats, may beemployed. These materials may have the melting point range,saponification value, iodine number, and other characteristics found tobe desirable in the preparation of the particular baked goods desired.On the other hand, the characteristics or nature of the fat to beemployed in a Whippable topping composition may vary from that desiredin a baked product. In general the fat in combination with theemulsifier constituting the fat phase should be solid enough to providethe desired lattice of fat globules necessary to produce a stablewhipped emulsion at the tempera- 7 ture at which the product isreconstituted. On the other hand, the fat in combination with theaforesaid partial ester should melt at body temperature or below.

In the preparation of the powdered fat compositions of this invention,the usual processes of the prior art are generally employed. The fattyconstituents are melted and emulsified in a warm dispersion of theproteinaceous material and other encapsulating solids by simplestirring. The mixture is then further emulsified by a suitablehomogenizer and the emulsion is dried, as by roller drying, spraydrying, and the like, preferably by spray drying.

It has been found desirable where milk solids are employed to limit theamount of heat which is applied to the composition after the milk solidshave been added. The preferred procedure, therefore, requires that thefatty materials be heated to a temperature of approximately 160 F. andthat the milk solids and sugar solution be heated to from 130-l40 F. Thefatty materials and milk solids are then immediately mixed andemulsified, the resulting temperature of the emulsion being roughly 150F. This emulsion is then immediately cooled to approximately 100 F.prior to drying. The skim milk solids which are employed are preferablythose from fresh skim milk, and drying temperatures during drying arepreferably held to a minimum. Spray drying, of course, permits the useof minimum temperatures during drying.

The compositions of this invention have been found to be useful in avariety of food products. As aforementioned, the ability of thesecompositions to release the fat component quickly and effectively has aparticular advantage in the case of prepared culinary mixes, and moreparticularly, those directed to the preparation of a shortening cake.Not only do the powdered shortenings of this invention provide theexpected benefit of ease of incorporation with the other dry ingredientsduring manufacturing of the mix but also the quality of the final cakeis greatly improved. This improved quality apparently is brought aboutby the improved manner in which the shortening fat is released duringbatter preparation and also because of a more favorable fat distributionthroughout the prepared batter.

Furthermore, a batter can be prepared from these im proved cake mixeswith much less difiiculty and in a shorter time than with conventionalmixes. For example, conventional mixes require the addition of liquidingredients in at least two separate portions during batter preparation.Also, from 3-5 minutes of mixing by machine or from 5-8 minutes ofstrenuous heating by hand is required to fully develop the cake batter.On the other hand, the improved mixes of this invention are prepared byinitially adding the total amount of liquid ingredients to the dry mix,followed by from 1 to 1 /2 minutes of simple stirring by hand to providea completely developed batter. This reduction in time and effortrequired to fully develop a cake batter provides a significantimprovement over conventional mixes.

The improved results attributed to the powdered fat composition of thisinvention are not restricted to baked goods. For example, an excellentwhip like that obtained by whipping cream may be prepared by the simpleaddition of milk or water to the dry fat composition followed byvigorous beating in a household mixer for from 2-5 minutes. In thismanner, a whipped topping similar in many respects to whipped cream isprovided. This topping has improved stability and texturecharacteristics over those of the prior art including whipped cream. Thedegree of overrun is increased and the work required to provide a whipis decreased over the powdered mixes of the prior art. In addition wherethe usual prior art products require water for reconstitution, thesecompositions can be successfully reconstituted and whipped with freshwhole milk. This is a decided improvement, because the fat of the wholemilk has formerly interfered with the whipping of toppings of this type,resulting:

in decreased overrun and difliculty in whipping.

In the case of a whipped topping and similar emulsion prepared from thepresent powdered fat, it has further. been found that the whipping timecan be reduced and that the body or stiffness of the whip can beincreased. by tempering the dried emulsion, i.e., cooling the product.to a temperature sufficient to crystallize the fat phase of the product,generally below 55 F. Such cooling also. increases to some extent thedegree of overrun of the product. Cooling can be relatively rapid or canbe slowdepending upon cooling capacity of the apparatus employed. Thus,a powdered fat which has been tempered between closely spaced platesrefrigerated by means of Dry Ice for relatively instantaneous coolinghas resulted in these improvements in whippability. On the other hand,like improvements in whippability are also obtained when largequantities of the powdered fat are stored in a. container in a roommaintained at reduced temperatures, e.g., 35 F. for a period of 3 days.In general, for consistent whippability improvement it is preferred thatthe product be cooled to below 45 F., although some improvement inwhippability is obtained at higher temperatures. This cooling techniqueis preferably employed in the plant prior to packaging of the product.

Following are specific examples of powdered fat compositions of thisinvention. Unless otherwise indicated the phrase propylene glycolmonostearate in the specific examples refers to the ester of propyleneglycol and triple pressed stearic acid described hereinabove.Hydroxylated soy lecithin refers to a soy phosphatide composed of 65%lecithin and 35% soy bean oil which has been partially hydroxylated atthe double bonds of the fatty acid groups in the lecithin by means ofhydrogen peroxide treatment with lactic acid, the hydroxylated lecithinhav: ing an iodine number of about 80.

Example 1 Ingredients: Percent parts by weight Hydrogenated cottonseedoil (30 C. congeal point) 36 Propylene glycol monostearate(approximately 45% mono-esters) l3 Hydroxylated soylecithin 1 Sucrose 25Non-fat milk solids 25 In preparing a powdered fat from theseingredients,

the hydrogenated cottonseed oil, propylene glycol monostearate andlecithin are melted together and mixed at a temperature of 160 F. At thesame time, the sucrose and non-fat milk solids are dissolved in parts byweight of water and heated to F. The two mixtures are combined withsimple mixing and homogenized in a Manton-Gaulin homogenizer at 500 lbs.per sq. in. (gauge). The emulsion after homogenization is cooled tobelow 100 F. and then fed directly to a spray drier operating at aninlet temperature of SSW-390 F. and an outlet temperature of about 220F.

The spray drier is of a conventional design and comprises a cylindricaltower 10 feet in diameter and 30 feet in height. The drier is of theco-current type wherein warmed drying air is introduced at the top ofthe drier and removed at the bottom. The nozzle is located in the centerof the drier, approximately 2.5 feet from its top and adapted to directthe atomized solution downwardly in a conical spray pattern.

The emulsion is fed to the nozzle at a pressure of approximately 560lbs. per sq. in. (gauge). The dried emulsion has a density of about 0.20gm./cc. and a moisture content of about 1.0%. The resulting particulatefree flowing powder is preferably cooled immediately to 35 F. andthereafter stored at room temperature.

Example 2 In preparing a whipped topping from the material in Example 1,4 oz. of the powdered fat composition is combined with one cup of milkat refrigerator temperature A highly acceptable frozen dessert like icecream in appearance and texture is provided by placing the whippedproduct of Example 2 together with suitable flavoring materials into atray and placing the same in a freezing compartment of a householdrefrigerator for several hours. Unlike the usual frozen desserts, thismaterial does not require mixing during freezing and the final frozendessert is free from undesirable ice crystallization and has a fine,smooth texture.

Example 4 The powdered fat of Example 1 is employed very successfully asa shortening ingredient in prepared cake mixes. Typical formulas of suchmixes are as follows:

Percent Percent Percent Ingredients by weight by weight by weight WhiteYellow Devils Food Sucrose 33. 4 36. 35. 0 Flour, patent wheat 36. 535.0 31. 0 Sodium chloride 7 7 7 Sodium bicarbonate 6 6 1. 1 Sodium acidpyrophosphate 1.0 1.0 6 Powdered fat composition of Example 1. 26.0 26.026. 0 Cocoa. 5. 4 Dextrose 2. 0

In preparing the above mixes, the ingredients are thoroughly mixedtogether by any of the usual means employed in intimately mixing drypowders. In preparing a cake batter from these mixes, oz. of the mix isadded to one cup of water and eggs. In the case of the Yellow and DevilsFood mixes, two whole eggs are employed for each 20 oz. of mix, while inthe White cakes only two egg whites are employed.

The development of batter here is extremely simple. After the mixedingredients have been thoroughly wetted with the aqueous ingredients,which usually takes about 30 seconds, an additional one minute of simplestirring by hand with a spoon is sufficient to fully develop a cakebatter. The mixing can also, of course, be carried out with the usualhousehold mixer, batter development again requiring only approximately 1minute.

The batter is then divided between two 8" layer cake tins and baked at375 F. for 20-30 minutes. Where the batter is prepared by hand, theresulting layers have an extremely good volume ranging on the averagefrom 1200 cc. in a White cake to 1300 cc. in the Yellow cake and 1350cc. in the Devils Food cake. The batters prepared by machine mixingresult in cakes having a volume averaging 50 cc. greater. In general,this amounts to an increase of from 50 to 100 cc. in volume over cakesmade from conventional mixes. Furthermore, these cakes are of anexceptionally high grade based on their shape, color, texture, grain andeating quality.

An additional important advantage of these mixes is found after storageof the mixes for several months.

Where conventional mixes lump badly, with consequent increaseddifliculty in batter preparation, the mixes here described retain theirfree flowing characteristics over they were originally.

long periods of storage andremain as easy to prepare a Example 5Following are formulas of powdered fat compositions found particularlyuseful as shortenings in cake mixes.

- In these two examples, the milk solids have been replaced eitherpartially or completely with sodium caseinate. The emulsions areprepared and dried as in Example 1 and the powdered fat product isemployed aslin Example 4.

Example 6 A mayonnaise type dressing is prepared by combining gms. ofthe powdered fat product of Example 1 with 25 ml. of vinegar, 5 gms. ofsalt, 35 mls. of water, 1 gm. of mustard, 5 gms. of dried egg yolk, andmixing the same for one minute. In this manner, a mayonnaise of superiortexture, appearance and eating qualities is obtained. As an alternativeprocedure, the egg yolk solids and salt together with an alginatestabilizer are incorporated into the emulsion of Example 1 prior todrying. In this case, anemulsion having the following composition isemployed.

Ingredients: Percent Hydrogenated cottonseed oil (26 F. congeal point)Propylene glycol rnonostearate (approximately 45% mono-esters) 12 Egg y12 Propylene glycol alginate 1 Sugar 5 Salt 4 Non-fat milk solids l0 2 2Hydroxylated soy lecithin Sodium caseinate "An emulsion of thesematerials is prepared and dried according to the procedure outlined inExample 1. In this manner, a dry, fat-containing, mayonnaise mix isprovided which on addition of vinegar and water and a small amount ofstirring provides a mayonnaise product of superior quality.

Example 7 Example 8 A spread for sandwiches, canapes, hors doeuvres, andthe like is prepared from the powdered fat product of Example 1 by theaddition of water and suitable spices or other flavoring materials. Amargarin type spread results from mixing gms. of the product of Example1 with 35 ml. of water. A simple flavored spread is 11* prepared bythoroughly mixing 180 gms. of a product of Example 1 with 150 mls. ofwater and 50 ml. of expressed onion juice.

Example 9 Example 10 A dry mix for use in preparing flavored milk shakesis prepared according to the following formula:

Ingredients: Gms.

Powdered fat composition of Example 1 25 Sucrose 75 Cocoa 20 Malt 1.5Dextrose 3.5

20 gms. of this composition is added to 1 cup of milk and blended in amixer for a short time to provide a full bodied milk shake, similar tothose prepared. with ice cream.

Example 11 Aprocess for the preparation of a partial ester of propyleneglycol and stearic acid is as follows: propylene glycol was reacted inthe presence of stannous chloride, an esterification catalyst, withcommercial grade purified stearic acid (Armours Neo Fat 18) having about94% stearic acid, 4% palmitic acid, and 2% oleic acid. The reactantswere in the following proportions;

Reagents Grams Moles on pure basis Stenric acid 574. 7 2. Propyleneglycol" 624. 4 8. Staunous chloride. 1. 2 0.2% of the iatacids.

Thestearic acid was melted and the above reagents were charged into aflask to which was connected a 10" water-cooled condenser packed withglass beads to recover the water formed in the esterification process.Nitrogen gas was sparged throughout the reaction mixture duringreaction. Diffusion of the nitrogen through the mixture was insured byintroducing the gas through a sintered glass filter tube, the lowerextremity of which was placed just above the bottom of the flask. Thereaction-,m-ixture was heated to approximately 175 C. andheld thereatfor 5 to 6 hours untilthe unreacted fatty acid content in thereaction'mixture was less, than 5%. The esterification product under theaforementioned conditions had in the order of 60-65% mono-ester. Theproduct was then employed in the preparation of adried emulsion inaccordance with the procedure. of Example 1 and the powdered fat wasused successfully in accordance with the disclosuresof Examples 2-4.

Example 12 In preparing a powdered fat from these ingredients thehydrogenated cottonseed oil, propylene glycol mono stearate and lecithinare melted together and mixed at a temperature of F. to F. At the sametime, the sucrose and sodium caseinate are dissolved in 50 parts byweight of water and heated to about 140 F. The two mixtures are combinedwith simple mixing, are emulsified in a high speed mixer, and thenhomogenized in a Manton-Gaulin homogenizer at 500 lbs. per sq. inch(gauge). The emulsion after homogenization is fed directly to the spraydrier described in Example 1 operating at an inlet temperature of 410420F. and an outlet temperature of about 200210 F. The product ispreferably cooled prior to whipping to a temperature below- 50 F. andpreferably at least as low as 45 F. This cooling step like the coolingstep in Example 1 is desirable for providing a higher degree of overrunand a more desirable texture, appearance and body in a Whipped topping.

Example 13 An emulsion was prepared from the ingredients of Example 12and had the same parts by weight except that the sodium caseinate andsucrose were dissolved in 400 parts by weight of water prior to mixingwith the fat phase. The emulsion is fed to the pinch between a pair ofsteam heated 12" diameter rolls rotating in opposite direction at about1 rpm. and having an equilibrium steam pressure of 1 to 5 psi. (gauge).A film of material was eventually dried and removed from the drum by apair of doctor blades located approximately 180 from the point at whichthe emulsion first contacted the drum. A blast of cool air is uniformlyintroduced to the plastic emulsion on each drum prior to the emul-- sionbeing scraped oil the drum between the doctor blades. The product wasremoved from the drum between doctor blades in the form of a thin sheetwhich breaks up into a' pulverulent powder-like composition. Thiscomposition is cooled in a manner described in Example 12 and isoperable according to any of the uses described in the foregoingexamples.

Example 14 A powderedfree flowing fat was prepared in accordance withthe present invention by freeze drying: at 250 g. solution consisting of80 g. of hydrogenated coconut oil having a congeal point of 42 C.(Paramount C.), 8 g. of propylene glycol monostcarate having in theorder of 50% mono-ester, 2.5 g. of hydroxylated soy lecithin, 45 g. ofsucrose, and 162 ml. of liquid skim milk (18% solids) was emulsified at500 psi. (gauge). The emulsion was put on trays, frozen using Dry Ice(solid car bon dioxide), and then freeze dried in a Stokes vacuum freezedrier to a moisture content of less than 3%. After freeze drying, thematerial was ground gently to a particle size in the order of through aU.S. No. 20 standard mesh screen. The powdered fat was thenreconstituted in homogenized whole milk, and whipped in accordance withthe procedure of Example 2. The product produced an overrun of over 200%in about two minutes and had the appearance and texture of Whippedcream.

Example 15 A powdered topping composition was preparedby the process ofExample 12 using sodium caseinate as the proteinaceous foamstrengthening material of the aqueous phase. Hydroxylated soy lecithinwas added as part of the dried emulsion in one case and was absent inthe other. Part of the topping powder of each batch was cooled at about35 F. for three days to crystallize the fat phase of each of thecompositions. 4 oz. of each of the powdered fat compositions werereconstituted in'one cup' of chilled homogenized whole milk and whippedin a mechanical mixer athigh speeds.

. A B Percent by weight Percent by weight Control N o LecithinVariables:

Hydrogenated cot- 49 49.

tonseed oil (36 0. congeal point). Propylene glycol 10.

monostearate (approximately 45% mono-esters). Hydroxylated soy lecithin.Sodium caselnate-.. 10. Sucrose 31. Results (70 F.):

Whip time (mln.) 4 Percent overrun. 207% 165%. Comments Good body andSoft peak and body,

smooth texture. smooth texture. Tempered (35 F.):

Whip time (min.) 2 3%. Overrun 236 187%. Comments Good peak, good Softpeak and body,

ggdy, smooth texsmooth texture.

The presence of the lecithin in the foregoing powdered fats considerablyreduced the whipping time required to get optimal overrun in both anuntempered and a tempered product. The lecithin also contributed to arather higher degree of overrun as well as a higher viscosity andimproved body and peak of the emulsion. The elfect of tempering is quiteapparent and tempering generally increased the whippability and overrun.

Example 16 The tempered powdered fats of Example were employed asshortenings-in prepared cake mixes according to the following formula:

The mixes were used to prepare cake in the manner of Example 4. In theabove formula the powdered fat used was either sample A or sample B ofExample 15. Cakes were successfully baked in each case using a simplemild hand stirring for approximately one minute (150 strokes), the cakesprepared from fat compositions of sample A having approximately the samevolume and grade as that obtained in Example 4. The absence of lecithin,on the other hand, in sample B when used in the aforementioned cake mixformula results in a somewhat lower volume and grade.

Example 17 Ingredients: Percent parts by weight Hydrogenated cottonseedoil (36 C. congeal point) 36 Diethylene glycol monostearate(approximately 92% mono-esters; derivative from triple pressed stearicacid) 13 Hydroxylated soy derivative lecithin 1 Non-fat milk solids 25Sucrose 25 dried in accordance with the process of Example 12.

Part of the dried product was tempered in accordance with the procedureof Example 12. The untempered and the tempered products were thenwhipped in homogenized whole milk in accordance with the procedure ofExample 2. The untempered product whipped to a 275% overrun in 3 /2minutes and had good peak and body. The tempered product whipped in twominutes to an overrun of 226% and had good body and peak.

Example 18 25 lbs. of the non-fat milk solids and 25 lbs. of sucrosewere dissolved in 50 lbs. of water in the aqueous phase which was thenemulsified with the fat phase in accordance with the above parts byweight. The emulsion was then dried in accordance with the process ofExample 12. Part of the dried product was tempered in accordance withthe procedure of Example 12. The untempered and the tempered productswere then whipped in homogenized whole milk in accordance with theprocedure of Example 2. The untempered product whipped to a 207% Ioverrun in 5 minutes and had good peak and body. The

tempered product whipped in 4.5 minutes to an overrun of 250% and hadgood body and peak.

Example 19 Ingredients: Percent parts by weight Hydrogenated cottonseedoil (36 C. congeal point) 36 Propylene glycol monoester of hydrogenatedrapeseed fatty acid (behenate) (approximately 73% mono-esters) 13Hydroxylated soy lecithin 1 Skim milk solids 25 Sucrose 25 25 lbs. ofthe non-fat milk solids and 25 lbs. of sucrose were dissolved in 50 lbs.of water in the aqueous phase which was then emulsified with the fatphase in accord- Ingredients: Percent parts by weight Hydrogenatedcottonseed oil (36 C. congeal 7 lbs. of sodium caseinate, 17 lbs. ofwhey solids, 1 lb. of the methyl cellulose and 25 lbs. of sucrose weredissolved in 50 lbs. of water in the aqueous phase which was thenemulsified with the fat phase in accordance with the above parts byweight. The emulsion was then dried in accordance with the process ofExample 12. Part of the dried product was tempered in accordance withthe procedure of Example 12. The untempered and the tempered productswere then whipped in homogenized whole milk in accordance with theprocedure of Example 2. The untempered product whipped to a 238% 15overrun in minutes and the product had a soft, glossy texture. Thetempered product whipped in 4 /2 minutes to an overrun of 267% and hadgood peak and smooth body.

Example 21 7 lbs. of sodium caseinate, 17 lbs. of whey solids, 1 lb. ofgum arabic and 25 lbs. of sucrose were dissolved in 50 lbs. of water inthe aqueous phase which was then emulsified with the fat phase inaccordance with the above parts by weight. The emulsion was then driedin accordance with the process of Example 12. Part of the dried productwas tempered in accordance with the procedure of Example 12. Theuntempered and the tempered products were then whipped in homogenizedwhole milk in accordance with the procedure of Example 2. The. untempered product whipped to a 267% overrun in 5. minutes and the productwas slightly soft and the texture had good peak and smooth body. Thetempered product whipped in 4 minutes to an overrun of 283% and had goodpeak and was slightly foamy but had-an'acceptable texture and body.

v Example 22 Ingredients:

lbs. of the sodium caseinate, '7 lbs. of lactose, and 28 lbs. of sucrosewere dissolved in 50 lbs. of water in the aqueous phase which was thenemulsified with the fat phase in accordance with the above parts byweight. The emulsion was then dried in accordance with the process ofExample 12. Part of the dried product was tempered in accordance withthe procedure of Example 12. The untempered and the tempered productswere then whipped in homogenized whole milk in accordance with theprocedure of Example 2. The untempered product whipped to a 283% overrunin 5 minutes and the product had fair peak, and was very smooth. Thetempered product whipped in 4 minutes to an overrun of 283% and had goodpeak and body and very smooth texture.

Example 23 33 lbs. of the non-fat milk solids and 25 lbs. of sucrosewere dissolved in 50 lbs. of water in the aqueous phase which was thenemulsified with the fat phase in accordance with the above parts byweight. The emulsion was then dried in accordance with the process ofExample 12. Part of the dried product was tempered in accordance withthe procedure of Example 12. The untempered and the tempered productswere then whipped in homog-' enized whole milk in accordance with theprocedure of Example 2. The untempered product whipped to a 224% overrunin 3 /2 minutes and the product had good body and texture. The temperedproduct whipped in 2 minutes to an overrun of 210% with the productproviding no greasy after-feeling in the mouth.

Example 24 Ingredients: Percent parts by weight Hydrogenated soy beanoil (35 C. congeal point) 36 Hydroxylated soy lecithin 1 Propyleneglycol monostearate (approximately 45% mono-esters) 13 Non-fat milksolids 25 Sucrose 25 25 lbs. of the non-fat milk solids and 25 lbs. ofsucrose were dissolved in 50 lbs. of water in the aqueous phase whichwas then emulsified with the fat phase in accordance with the aboveparts of weight. The emulsion was then dried in accordance with theprocess of Example 12. Part of the dried product was tempered inaccordance with the procedure of Example 12. The untempered andthe-tempered products were then whipped in homogenized whole milk inaccordance with the procedure of Example 2. The unternpered productwhipped to a 200% overrun in 4 /2 minutes and the product had acceptablebody, texture and peak. The tempered product whipped in 3 minutes to anoverrun of 200% and the product had acceptable body, texture and peak.

Example 25 Ingredients: Percent parts by weight Cocoa butter (36 C.congeal point) 36 Propylene glycol monostearate (approximately 45%mono-esters) l3 Hydroxylated soy lecithin 1 Non-fat milk solids 25Sucrose 25 25 lbs. of the non-fat milk solids and 25 lbs. of sucrosewere dissolved in 50 lbs. of water in the aqueous phase which was thenemulsified with the fat phase in accordance with the above parts byweight. The emulsion was then dried in accordance with the process ofExample 12. Part of the dried product was tempered in accordance withthe procedure of Example 12. The untempered and the tempered productswere then whipped'in homogenized whole milk in accordance with theprocedure of Example 2. The untempered product Whipped to a 200% overrunin 4 /2 minutes and the product had a soft peak and body with a glossytexture. The tempered product whipped in 3 minutes to an overrun of 200%and had a soft peak and body with a glossy texture.

Example 26 Ingredients: Percent parts'by weight Hydrogenated cottonseedoil (36 C. congeal point) 36 Propylene glycol monostearate(approximately 75% mono-esters) 13 Hydroxylated soy lecithin 1 Sucrose2S Non-fat milk solids 25 25 lbs. of the non-fat milk solids and 25 lbs.sucrose were dissolved in 50 lbs. of water in the aqueous phase whichwas then emulsified with the fat phase in accordance with the aboveparts by weight. The emulsion was then dried in accordance with theprocess of Example 12. Part of the dried product was tempered inaccordance with the procedure of Example 12. The tempered product wasthen whipped in homogenized whole milk in accordance with the procedureof Example 2. The

tempered product whipped to a 250% overrun in 4 minutes. The product hadgood body, texture and peak.

Example 27 Ingredients: Percent parts by weight Hydrogenated cottonseedoil (30 C. congeal point) 36 Propylene glycol monolaurate (havingapproximately 50% mono-esters) 13 Hydroxylated soy lecithin 1 Sucrose 25Non-fat milk solids 25 minutes and the product had good texture, andfairly stiff peak.

Example 28 Ingredients: Percent parts by weight Hydrogenated cottonseedoil (30 C. congeal point) 36 Propylene glycol mono-myristate (havingapproximately 60% mono-esters) 13 Hydroxylated soy lecithin 1 Sucrose 25Non-fat milk solids 25 25 lbs. of the non-fat milk solids and 25 lbs. ofsucrose were dissolved in 50 lbs. of water in the aqueous phase and wasthen emulsified with the fat phase in accordance with the above parts byWeight. The emulsion was then dried in accordance with the process ofExample 12. Part of the dried' product was tempered in accordance withthe procedure of Example 12. The-tempered product was then whipped inhomogenized whole milk in accordance with the procedure of Example 2.The tempered product whipped to a 225% overrun in 3 minutes. The producthad good texture, and fairly stiff peak.

It will be understood that while the present invention has beendescribed in part by means of the specific examples, reference should behad to the appended claims for the definition of the scope of theinvention. The phrase dried emulsion in the claims refers to the productobtained when a liquid emulsion of the fat phase in an aqueous solutionof the hydrophilic encapsulating solids is dried by any of theaforementioned methods to a low moisture content, e.g., 0.5%-2.5%,although this percent moisture is disclosed for purposes of descriptionand not by way of limitation. The term emulsion means the dispersion ofthe fat and the hydrophilic encapsulating solids created when the meltedfatty constituents are agitated and preferably homogenized in theaqueous phase prior to drying; homogenization pressures in the order of500 p.s.i. (gauge) have been found adequate, although even higherhomogenization pressures ranging up to 2000 p.s.i. (gauge) may bepracticed. The partial ester of a glycol and a higher fatty acid recitedin the claims contemplates a class of compounds obtained by theesterification of one or more glycol groups and involving the productionof essentially a mono-ester for each glycol group, although di-estersmay also be formed in the process. Since fatty acids are available onlyas mixtures thereof, the reacted fatty acid will usually vary for eachester such that the expression partial ester of a glycol and a higherfatty acid also contemplates a mixture of such partial esters havingdifferent higher fatty acids.

. 18 What is claimed is: 1. A powdered fat composition for use as atopping or shortening comprising a dried emulsion of a fat and thepartial ester of an edible glycol and a higher saturated fatty acid in amatrix of hydrophilic edible encapsulating solids selected from a groupconsisting of proteinaceous materials and mixtures of proteinaceous andcarbohydrate materials.

2. A powdered fat composition for use as a topping or shorteningcomprising a dried emulsion of a fat, lecithin, and the partial ester ofan edible glycol and a higher saturated fatty acid in a matrix ofhydrophilic edible encapsulating solids selected from a group consistingof proteinaceous materials and mixtures of proteinaceous andcarbohydrate materials.

3. A powdered fat composition for use as a topping or shorteningcomprising a dried emulsion of a fat, hydroxylated lecithin, and thepartial ester of an edible glycol and a higher saturated fatty acid in amatrix of hydrophilic edible encapsulating solids selected from a groupconsisting of proteinaceous materials and mixtures of proteinaceous andcarbohydrate materials.

4. A powdered fat composition as defined in claim 1, wherein thecarbohydrate material is sugar.

5. A powdered fat composition for use as a topping 0r shorteningcomprising a dried emulsion of a fat and the partial ester of an edibleglycol and a higher saturated fatty acid in a matrix of hydrophilicedible encapsulating solids selected from a group consisting ofproteinaceous materials and mixtures of proteinaceous and carbohydratematerials, said solids including a neutral water soluble form of casein.

6. A powdered fat composition for use as a topping or shorteningcomprising a dried emulsion of a fat and the partial ester of an edibleglycol and a higher saturated fatty acid in a matrix of hydrophilicedible encapsulating solids selected from a group consisting ofproteinaceous materials and mixtures of proteinaceous and carbohydratematerials, said solids including non-fat milk solids.

7. A powdered fat composition as defined in claim 2 .wherein thecarbohydrate material is sugar.

8. A powdered fat composition for use as a topping or shorteningcomprising a dried emulsion of a fat, and the partial ester of an edibleglycol and a higher fatty acid in a matrix of hydrophilic edibleencapsulating solids, said encapsulating solids being selected from agroup consisting of proteinaceous materials and mixtures ofproteinaceous and carbohydrate materials, the fatty acids in saidpartial ester having chain lengths ranging from 1222 carbon atoms andbeing substantially saturated.

9. A powdered fat composition as defined in claim 8 wherein thecarbohydrate material is sugar.

10. A powdered fat composition for use as a topping o'r shorteningaccording to claim 8, wherein the glycol is propylene glycol and thehigher fatty acid is stearic acid in said partial ester.

11. A powdered fat composition for use as a topping or shorteningaccording to claim 8, wherein the glycol is propylene glycol and thehigher fatty acid is palmitic acid in said partial ester.

. 12. A powdered fat composition for use as a topping or shorteningaccording to claim 8, wherein the glycol is propylene glycol and thehigher fatty acids are stearic and palmitic acids.

13. A powdered fat composition for use as a topping or shorteningaccording to claim 8, wherein the ester has a mono-ester content greaterthan 40% and less than 14. A powdered fat composition for use as atopping or shortening comprising a dried emulsion of a fat, lecithin,and the partial ester of an edible glycol and a higher fatty acid in amatrix of hydrophilic edible encapsulating solids, said encapsulatingsolids being selected from a group consisting of proteinaceous materialsand mixtures of proteinaceous and carbohydrate materials, the fattyacids in said partial ester having chain lengths ranging from 12-22carbon atoms and being substantially saturated.

15. A powdered fat composition for use as a topping or shorteningaccording to claim 14, wherein the glycol is propylene glycol and thehigher fatty acids are stearic and palmitic acid.

16. Apowdered fat composition for use as a topping or shorteningaccording to claim 15, wherein the ester has a mono-ester contentgreater than 40% and less than 80%.

17. A powdered fat composition for use as a topping or shorteningcomprising a dried emulsion of a fat, hydroxylated lecithin, and thepartial ester of an edible glycol and a higher fatty acid in a matrix ofhydrophilic edible encapsulating solids, said encapsulating solids beingselected from a group consisting of proteinaceous materials and mixturesof proteinaceous and carbohydrate materials, the fatty acids in saidpartial ester having chain lengths ranging from 12-22 carbon atoms andbeing substantially saturated.

18. A powdered fat composition as defined in claim 8 wherein saidencapsulating solids are a mixture of a neutral water soluble form ofcasein and sugar.

19. A powdered fat composition as defined in claim 14 wherein saidencapsulating solids are a mixture of a neutral water soluble form ofcasein and sugar.

.20. A process for preparing a fat composition for use as a topping orshortening comprising the steps of forming an emulsion of fat and thepartial ester of an edible glycol and a higher saturated fatty acid inan aqueous solution of hydrophilic edible encapsulating solids selectedfrom a group consisting of proteinaceous materials and mixtures ofproteinaceous and carbohydrate materials; and drying said emulsion.

21. A process for preparing a fat composition for use as a topping orshortening comprising the steps of forming an emulsion of fat, lecithin,and the partial ester of an edible glycol and a higher saturated fattyacid in an aqueous solution of hydrophilic edible encapsulating solidsselected from a group consisting of proteinaceous materials and mixturesof proteinaceous and carbohydrate materials; and drying said emulsion.

22. A process as defined in claim 20, wherein said carbohydrate materialis sugar.

23. A process as defined in claim 21, wherein said carbohydrate materialis sugar.

24.'A process for preparing a fat composition for use as a topping orshortening comprising the steps of forming an emulsion of fat and thepartial ester of an edible glycol and a higher saturated fatty acid inan aqueous solution of hydrophilic edible encapsulating solids selectedfrom a group consisting of proteinaceous materials and mixtures ofproteinaceous and carbohydrate materials; drying said emulsion; andcooling the dried emulsion to crystallize the fat phase thereof.

25. A process for preparing a fat composition for use as a topping orshortening comprising the steps of forming an emulsion of fat and thepartial ester of an edible glycol and a higher saturated fatty acid inan aqueous solution of hydrophilic edible encapsulating solids selectedfrom a group consisting of proteinaceous materials and mixtures ofproteinaceous and carbohydrate materrals; drying said emulsion; andcrystallizing the fat 20' phase of the dried emulsion by cooling theproduct to below 55 F.

26. A process as defined in claim 25 wherein said carbohydrate materialis sugar.

27. A powdered fat composition as defined in claim 6 wherein said solidsare a mixture of non-fat milk solids and sucrose, said dried emulsionhaving been cooled to crystallize the fat phase thereof.

28. A powdered fat composition as defined in claim 5 wherein said solidsare a mixture of sodium caseinate and sucrose, said dried emulsionhaving been cooled to crystallize the fat phase thereof.

29. A powdered fat composition as defined in claim 28, said glycol beingpropylene glycol and the fatty acids being stearic and palmitic acids,said partial ester having a mono-ester content between 40% and andamounting to 10-15% by weight of the composition.

30. A powdered fat composition as defined in claim 29, said mixture ofsodium caseinate and sucrose being about 40% by weight of thecomposition.

31. A topping powder comprising a dried emulsion of a fat and thepartial ester of an edible glycol and a higher saturated fatty acid in amatrix of hydrophilic proteinaceous encapsulating solids, said driedemulsion having been cooled to crystallize the fat phase thereof.

32. A topping powder comprising a dried emulsion of a fat, lecithin, andthe partial ester of an edible glycol and a higher saturated fatty acidin a matrix of hydrophilic proteinaceous encapsulating solids, saiddried emulsion having been cooled to crystallize the fat phase thereof.

33. A topping powder comprising a dried emulsion of a fat, lecithin, andthe partial ester of an edible glycol and a higher saturated fatty acidin a matrix of hydrophilic proteinaceous encapsulating solids and asugar, said dried emulsion having been cooled to crystallize the fatphase thereof.

34. A topping powder comprising a dried emulsion of a fat and thepartial ester of propylene glycol and a higher saturated fatty acid in amatrix of hydrophilic proteinaceous encapsulating solids, said solidsincluding a water soluble proteinaceous material, said dried emulsionhaving been cooled to crystallize the fat phase thereof.

35. A topping powder comprising a dried emulsion of a fat and thepartial ester of propylene glycol and a higher saturated fatty acid in amatrix of hydrophilic proteinaceous encapsulating solids, said solidsincluding a water soluble proteinaceous material and a sugar, said driedemulsion having been cooled to crystallize the fat phase thereof.

References Cited in the file of this patent UNITED STATES PATENTS1,928,781 Chapin Oct. 3, 1933 2,035,899 Kraft Mar. 31, 1936 2,065,676Fechner Dec. 29, 1936 2,132,687 Harris Oct. 11, 1938 2,223,558 EpsteinDec. 3, 1940 2,431,497 North et al. Nov. 25, 1947 2,431,498 North et al.Nov. 25, 1947 2,445,948 Wittcoif July 27, 1948 2,508,393 Jaeger May 23,1950 2,619,423 Diamond Nov. 25, 1952 UNITED STATES PATENT OFFICECertificate Patent No. 2,913,342 Patented November 17, 1959 Donald E.Cameron, 'William H. Chilson, Charles C. Elsesser and Rudolf WindmullerApplication having been made jointly by Donald E. Cameron, William H.Chilson, Charles C. Elsesser, and Rudolf vVindniuller, the inventorsnamed in the patent above identified; and General Foods Corporation,White Plains, New York, a corporation of Delaware, the assignee, for theissuance of a certificate under the provisions of Title 35, Section 256of the United States Code, deleting the name or" the said Charles C.Elsesser from the patent as a joint inventor, and a showing and proof offacts satisfying the requirements of the said section having beensubmitted, it is this 2nd day of February 1965, certified that the nameof the said Charles C. Elsesser is hereby deleted from the said patentas a joint inventor With the said inventors named in the patent.

[SEAL] EDWIN L. REYNOLDS, First Assistant Oomvnissz'oner 0 Patents.

1. A POWDERED FAT COMPOSITION FOR USE AS A TOPPING OR SHORTENINGCOMPRISING A DRIED EMULSION OF A FAT AND THE PARTIAL ESTER OF AN EDIBLEGLYCOL AND A HIGHER SATURATED FATTY ACID IN A MATRIX OF HYDROPHILICEDIBLE ENCAPSULATING SOLIDS SELECTED FROM THE GROUP CONSISTING OFPROTEINACEOUS MATERIALS AND MIXTURES OF PROTEINACEOUS AND CARBOHYDRATEMATERILAS.